Grilled Mahi Mahi

We have this wonderful fish market in the town we live in, they carry all different varieties of fish.  We don't live on the coast so they are trucked in fresh.  Tonight's fish of choice is Mahi Mahi.

I first made a butter for the top made of soft butter, lemon juice, and fresh mint.  The fish I drizzled with olive oil and a little salt and pepper.

I also made a Tabouli Salad.  I had a mix to make it.  The mix is made by Fantastic World Foods which I piked up at our co-op.  I thought this would go nicely since it isn't really cooked (it uses boiled water to make the mix).  The mix contains, mint, lemon, garlic, etc.  Since I am using a butter that is mixed with fresh mint and lemon juice I thought this would compliment it nicely.

Also grilled peaches, and a head of romaine.

The peaches I sliced in half dipped in melted butter and then in sugar.  Then put on the grill cut side down.  The peaches cook slightly and the sugar caramelizes.


The romaine I drizzled with olive oil and then ground some black pepper and sprinkled some garlic powder on it.  Put it on the grill for about 4 minutes per side, it really depends on the size of the romaine. Once grilled, I shredded some Romano cheese over it and  a drizzle of olive oil and balsamic vinegar.

Chicken and Vegetables

Grilled chicken with a barbecue sauce that we found at our local co-op.  It is called Camp Sauce made by Treser Family Foods.  It is made in Blacksburg, Virginia.  We really like it because it is just tangy enough but isn't overpowering.

We grilled a peach, asparagus and romaine.  As you can tell we love to grill.  The weather is perfect and why not?  Also by cooking outside it doesn't use electricity and make your house warm.

The asparagus was cooked on our cast iron skillet and I used a little bit of rosemary flavored oil.

The peaches I sliced in half dipped in melted butter and then in sugar.  The put on the grill cut side down.  The peaches cook slightly and the sugar caramelizes.

The romaine I drizzled with olive oil and then ground some black pepper and sprinkled some garlic powder on it.  Put it on the grill for about 4 minutes per side, it really depends on the size of the romaine. Once grilled, I added blue cheese chunks, a drizzle of olive oil and balsamic vinegar.

Dinner on the Grill

Tonight's dinner is salmon, asparagus, peaches, salad of romaine - all cooked on the grill.

Grilled Peaches
If you have never had a grilled peach before I highly recommend it.  It is a easy and great thing to do with fresh peaches.  To get the peaches ready for the grill, cut the peaches in half remove pit, dip the cut half into melted butter, and then dip it into sugar.  Add the peaches cut side down to the grill.  The grill needs to be warm enough but not too hot, you don't want to burn the sugar only caramelize it.


Grilled Asparagus
Bend the asparagus so that the tough section will break off, discard.  Wash the top sections, place on platter and drizzle with olive oil.  To grill the asparagus we use a flat cast iron skillet that is put on the grill heated to warm then the asparagus placed on there to cook.   Cook to the desired doneness.  


Grilled Romaine Lettuce
I have to thank Tara a new friend of mine for putting this idea in my head.  Have had it grilled but have never done it myself.    I washed a head of romaine lettuce took the few outer leaves off the head.  The head I was dealing with was a rather large one so I just cut it in half (which would be plenty for both of us).  I drizzled olive oil, added freshly ground salt and pepper and a little bit of garlic powder, do this to both sides of the lettuce.  Place on grill for about 2-3 minutes per side with the heat being at about 400-450 degrees.  Remove from grill and in my case since this was such a large piece of lettuce I cut it in half.  Placed the lettuce on each plate and added a little more olive oil, a little bit of balsamic vinegar and added a little bit of blue cheese chunks.


Grilled Coho Salmon
The salmon came from Alaska.  This salmon has such a wonderful texture and is full of vitamins.  I used a Pampered Chef Spicy Pineapple Rum Sauce.  I brushed it onto the salmon before it was grilled and then brushed a little more on as it was cooking.  The salmon was cooked on the grill at 450 degrees for 3 minutes meat side down and flipped it over skin side down, re-glazed and cooked for about 10 minutes.  


The beautiful thing about this dinner is that there is hardly any clean-up at all.  Everything pretty much goes into the dishwasher. 

Grilled Pork Tenderloin

Tonight's Dinner is all grilled out.  Pork tenderloin,  grilled eggplant with a garlic rosemary olive oil, grilled peaches, warmed garlic naan bread with butter and dirty martini's.

The rub recipe came from the Grassfed Gourmet Cookbook.

Garlic Rosemary Rub
2 tablespoons dried rosemary
1-1/2 tablespoons coarse salt
1 clove garlic, minced
2 teaspoons ground black pepper

Mix together and rub on pork tenderloin.


The eggplant was cut into quarters.  I drizzled a rosemary garlic olive oil.

Eggplant ready for the grill

Grilled Eggplant

If you have never had a grilled peach before I highly recommend it.  It is a easy and great thing to do with fresh peaches.  To get the peaches ready for the grill, cut the peaches in half remove pit, dip the cut half into melted butter, and then dip it into sugar.  Add the peaches cut side down to the grill.  The grill needs to be warm enough but not too hot, you don't want to burn the sugar only caramelize it.

Peaches ready for the grill

Grilled peaches

While we were waiting for the grill to warm up we decided to make some cocktails.  Our cocktail of choice are Grey Goose Dirty Martini's.  We add blue cheese stuffed olives that we get from Leonard Mountain.  They are the best blue cheese stuffed olives that we have ever tried.  Another great thing about this company is that it is employed mostly by women who were unable to drive into a big city to work so the company was started in a rural setting.  

Garlic Naan Bread

Grilled Pork Tenderloin